In order to test the health correctness of food and animal feed, a testing of pesticide residues with the multiresidue method is being carried out in our laboratory, and over 400 active substances of pesticides are being quantified.

The multiresidue method is based on multiple mass spectometry related to liquid and gas chromatography (LC-MS/MS and GC-MS/MS), which defines the different groups of chemical pesticides – (organophosphorous, organochlorine, triazine, strobilurine, nicotine, carbamates, avermectins etc.) which also have different uses (insecticides, fungicides, acaricides, herbicides, limacides etc.)

Fungicides from the groupof dithiocarbamates (propineb, thiram, ziram, mancozeb, metiram) are determined with the CS2 technique of gas chromatography, with the sampler for volatile samples (headspace autosampler) and the electron-capture detector (HSS-GC-ECD).

Polar pesticides and their metabolites are determined with a method recommended by the European Community Reference Laboratory (QuPPe method), with the technique LC-MS/MS.

Copper compounds are determined as copper with the atomic absorption spectometry technique (AAS).

Through the project IPA2007/HR/16IPO/001-040401 – „Control of the quality and health safety of the food we eat”, our laboratory has improved the possibility of pesticide analysis by acquiry of the instrument GC-MS/MS.

Mycotoxins are toxic secondary metabolites produced by molds. They occur in almost all agricultural products, both raw and processed. Apart from posing a risk to human health, their occurance leads to significant economic losses in the field of food and animal feed. About 300 mycotoxins are known, out of which 20 contaminate the agricultural products.

Mycotoxins are being tested in our laboratory using the techniques LC-MS/MS, HPLC and Elisa:

aflatoxin B1 and sum of aflatoxins B1, B2, G1 i G2

aflatoxin M1

ochratoxin A

deoxynivaneol

zearalenone

fumonisin (sum of fumonisins B1 and B2)

T-2 and HT-2 toxin (recommendation)

Acrylamide is a toxicant that occurs via natural processes in the food, during frying or baking at high temperatures. It occurs via the Maillard reactions – a set of chemical reactions between amino acids and sugars such as glucose, fructose and lactose.

The heat launches a series of changes that result in browning of the food and the formation of a characteristic flavor and aroma. The amount of acrylamide that will develop in the food is influenced by several factors such as the type of food, temperature and the time of exposure to high temperatures. In general, foods which contain a large amount of starch and which are prepared at a high temperature for longer contain the most acrylamide. Also, foods rich with the amino acid asparagine may contain high levels of acrylamide after preparation, because it has shown that this amino acid is easily transformed into an acrylamide because of its similar chemical structure.

3-MCPD (3-monochloropropane-1,2-diol) is a contaminant which occurs as a product of the processing of food and which contains high levels of fat and salt, which are exposed to high temperatures during production. Apart from 3-MCPD, 2-MCPD and glycidyl fatty acids can also develop during production. The EU Regulation no. 1881/2006 defines the maximum permitted level of 3-MCPD in hydrolyzed vegetable proteins and soy sauce.

3-MCPD is being determined in our laboratory with the GC-MS/MS technique.

Nitrates are contaminants whose increased value in food is the result of an intensive use of nitrogen fertilisers and livestock farming. Their increased concentration in the organism can lead to an increased production of nitrites in the digestive tract, as well as ultimately lead to the formation of cancer-causing nitrosamines.

The main source of nitrates in the human diet are leafy vegetables (spinach and lettuce). The EU Regulation 1881/2006 defines their maximum permitted level in vegetables.

Nitrates are being determined in our laboratory with the HPLC technique.

Microbiological testings of food determine the presence of pathogenic or potentially pathogenic microorganisms and/or their toxins, which can negatively impact on human and animal health.

Histamine is a compound from the group of biogenous amines that generates via the decarboxylation of the amino acid histidine. It is being created in fish, especially pelagic ones, which is exposed to room temperature for a longer period of time and is considered to be an

If screening is positive for certain elements, identification (GTS 40-3-2, MON89788, A2704-12, A5547-127) and quantification of GMO events have to be conducted (expressed as %).

Tests of basic food ingredients are being conducted in our laboratory, such as the testing of contents of proteins,fats, carbohydrates, fibers, ashes, moisture, salts etc. The abovementioned tests are being conducted for the purpose of declaring the nutritional value of food products and the creation of a nutritive declaration, which complies with the EU Regulative no. 1169/2011 about informing consumers about food, to secure informed food choices and to use and utilize food in a safe manner.

NUTRITIVE DECLARATION

Basic content:

Energy value (kJ/kcal)

Fats / of which saturated fats

Carbohydrates / of which sugars

Proteins

Salt

Additionally:

mono- and polyunsaturated fatty acids

starch

fibers

vitamins and minerals

TESTING OF CARBOHYDRATES Carbohydrates are, besides proteins and fats, the most important nutritients in food. They are divided into:

sugars (mainly monosaccharides and disaccharides)

starch and other digestible polysaccharides

dietary fibers

Allergens are substances that cause the reaction of the immune system of the organism, which can cause swelling and itching in the mouth, skin changes and even a life threatening anaphylactic shock. The most common allergens are – peanuts, nuts (almonds, hazelnuts, walnuts, Brazil nuts, cashews, pistachios, pine nuts, chestnuts), soybeans, milk, eggs, crustaceans (shrimps, prawns, lobster, crayfish), fish, wheat, shellfish and other molluscs.

The tests on allergens are being conducted in our laboratory by using the ELISA test. The allergens must be pointed out on the declaration (a different type font).

This publication has been produced with support of European Union. It’s content is sole responsibility of Euroinspekt Croatiakontrola d.o.o. and does not reflect standpoints of European Union in any way.
The project is co-financed by European Union from the European Regional Development Fund.
More information: Ministry of Business and Trade and the Central Agency for Financing and Contracting of EU Projects.
For more information on EU funds visit: www.strukturnifondovi.hr